In four vignettes, set a hundred years apart from each other, parents and children make delicious blackberry fool from blackberries, cream, and sugar: quintessentially simple. Still, the cream must be whipped, with a different tool each time — a laborious twenty minutes with a bunch of twigs in 1710 Lyme, England; just two minutes with an electric mixer in 2010 San Diego. Early cooks pick berries; now, they may come packaged from afar — but the work of sieving them hasn’t changed much. Each setting has its kitchen practices, cooks, and meals: in 1810 Charleston, South Carolina, an enslaved woman and her daughter get only bowl lickings, while the master and his family are served the dessert; the San Diego dad and his son host a potluck for a diverse group of friends. Blackall’s art, as decorative as it is informative, features lovely (if unrealistic) calligraphic berry bush tendrils to counterpoint her cheery, wholesome figures; a subdued palette of historical tans is warmed with spots of green and pink, blossoming into brighter hues in the California present. It all adds up to a thought-provoking sample of how the techniques involved in a simple task have changed over time; and how people, and food, have stayed much the same, making this an effective introduction to the very idea of history. Recipe, sources, and historical notes from both author (pointing up such changes as following recipes and pasteurization) and illustrator (searching questions on the lives of slaves, her careful decisions on dress, and the engaging information that the mottled endpapers were colored with actual blackberry juice) are appended.

Comments

a lovely, marvelous book for both children and adults, this makes a splendid introduction for little ones to both history and food, and the way things change and yet stay the same.

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